– Mediterranean Seafood Medley with Saffron Rice –
This Mediterranean Seafood Medley with Saffron Rice is truly a stunning dish. Loaded with a bounty of seafood, offers an incredible flavor and it´s all done in 45 minutes. This is the type of dish that will transport you to a seaside restaurant in the Spanish Mediterranean coast. For this recipe I used shrimp, squid, cod and fresh clams. This combination of seafood is very common here in Spain. For the rice make sure you use some high-quality saffron, it´s what really gives this dish that beautiful Mediterranean flare. Don´t use imitation saffron!
– Should I Use Frozen Seafood or Fresh? –
I´m a fan of buying and using frozen seafood, just because it makes it a lot cheaper. The secret to using frozen seafood and for it to have a great flavor is to thaw it out before use. Make sure you pat each one down with paper towels to remove any excess liquid and season them well. For this recipe I did use fresh clams, you don´t want to use frozen ones here. They have too much water and will drain out your saffron. Watch the video below on How to Make this Mediterranean Seafood Medley with Saffron Rice or check out the recipe card below which you can print. Salud!
Watch the Video Below on How to Make this Mediterranean Seafood Medley with Saffron Rice
Mediterranean Seafood Medley with Saffron Rice
- 3 cloves garlic
- 1/2 onion
- 1 tube squid
- 12 raw jumbo shrimp
- 3 fillets cod
- 16 fresh clams
- 2 tbsp extra virgin olive oil
- 2 1/4 cups fish broth
- 1/2 tsp saffron threads
- 1 cup round rice
- pinch sea salt
- pinch black pepper
- handful fresh parsley
- lemon wedges
Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, season 12 raw jumbo shrimp (peeled and deveined) with sea salt and freshly cracked black pepper, season 3 cod fillets with sea salt and freshly cracked black pepper, cut 1 cleaned tube of squid into small squares and rinse about 16 fresh clams under cold running water
Heat a fry pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the cod fillets into the pan skin side up, after 3 minutes flip the cod (the thickness of my fillets where 1 1/2 inches), after 2 minutes remove the cod fillets from the pan, transfer to a dish and cover with foil paper
Using the same pan with the same heat add the squid and mix around with the oil, after 1 minute make a well in the middle and add the diced onions and minced garlic, mix around with the oil and cook for another minute, then season everything with sea salt and freshly cracked black pepper and mix it all together, then add 2 1/4 cups of fish broth, pinch in 1/2 a tsp of saffron threads and season again with sea salt, give it a quick mix, once it comes to a boil let it boil for an extra minute to let the saffron really infuse into the broth, then add 1 cup of round rice and mix around so everything is evenly distributed
About 8 minutes after adding the rice into the pan add the shrimp, add the cod fillets back into the pan and the fresh clams, you can give the pan a quick shake so everything is well combined, 4 minutes later lower the fire to a low-medium heat and let it simmer, after 5 minutes place a lid on the pan and turn off the heat
After letting the dish rest for 5 minutes remove the lid and serve directly from the pan, garnished with slices of lemon and freshly chopped parsley, enjoy!
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